1 large duck (approx. 5-6 lbs.)
2 tablespoons brandy, vodka or gin (optional)
18 spring onions
2 tablespoons brandy, vodka or gin (optional)
18 spring onions
for the pancakes:
4 cups (1 lb) 450 g plain flour
2 tablespoons sesame seed oil
2 tablespoons sesame seed oil
for the table sauce
4 rounded tablespoons Hoisin (or plum) sauce
1 level dessertspoon sugar
1 dessertspoon sesame seed oil
1 level dessertspoon sugar
1 dessertspoon sesame seed oil
for the basting sauce:
3 tablespoons soy sauce
1 heaped tablespoon caster sugar (superfine granulated)
1 heaped tablespoon caster sugar (superfine granulated)
method
1. The essence of Peking duck is its crisp skin which is stripped off the cooked duck and served separately. To obtain this, the skin of the uncooked duck should be thoroughly dried. Wipe and dry the duck and pass a length of string under the wings so that it can be suspended from a rod or broom handle, placed across the scats of two chairs. Set a plate under the duck to catch any drips. Rubbing the skin with alcohol aids the drying process. Direct a blast of cold air on to the duck from an electric fan or fan heater and leave it for at least 3-4 hours. Alternatively, hang the duck overnight in a draughty place.
2. Remove any bits of roots and blemished leaves from the onions trimming them to a length of 3 - 4 in. Wash them thoroughly. Use a sharp knife to make two cuts, 1/2 - 3/4 in, long, at the bulb end of each spring onion, then make two similar cuts at right angles to the first cuts. Put the onions in a large bowl of iced water and leave in the refrigerator until required. The cut end will fan out to resemble a brush.
3. To make the pancakes, sift the flour into a bowl and, mixing all the time, add about 1 pint of boiling water, to make a soft dough that leaves the sides of the bowl clean. The amount of water needed depends on the type of flour. Knead the dough for 10 minutes on a lightly floured surface, until it becomes rubbery. Cover with a cloth and leave for 20 minutes. Roll the dough out, 1/4 in. thick, and cut it into rounds with a plain 2 in. scone cutter. Brush the top of half the rounds with sesame seed oil and place an unbrushed round on top. Roll out each pair of pancakes (about 14) as thinly as possible, to a diameter of about 6 in.
4. Heat an ungreased griddle or heavy frying pan for 30 seconds, then lower the heat. Put in the first pancake, turning it when bubbles appear on the surface and the underside is flecked with brown and looks floury. Cook all the pancakes in this way (they may puff up into balloons), and allow them to cool. Wrap the cooked pancakes in several foil parcels and store them in the refrigerator until needed.
5. Mix the table sauce ingredients together in a small pan, add 1 tablespoon of cold water and bring the sauce to the boil; stir over low heat for 2-3 minutes. Pourthe sauce into a serving bowl.
6. Mix the ingredients for the basting sauce with 1/4 pint of cold water, and brush the sauce all over the duck. Place the duck, breast upwards, on an open grid or wire rack in a roasting pan. Pour in enough boiling water to reach 1/4in. up the sides of the pan. Roast the duck in the lower part of a pre-heated oven at 400°F
(mark 6) for 1 1/2 hours. Brush with the basting sauce every 15 or 20 minutes. After 45 minutes turn up the heat to 450°F (mark 8). Put the parcels of prepared pancakes into the oven to re-heat.
7. To assemble the final dish, cut off the duck skin with scissors or a sharp knife, in 1-2 in. squares; place on a serving dish and keep warm. Carve the meat into long thin slivers and arrange on another dish to keep warm. Pile the pancakes on a hot dish and cover with a napkin or folded cloth to keep them warm. Put the onion brushes in a bowl or dish and arrange all these dishes, with the table sauce, on the table.
8. To eat the dish, carefully pull the two halves of a pancake apart, starting where the join can be seen quite clearly. Dip an onion brush in the sauce and brush it liberally on to the soft moist side of the open pancake. Top with pieces of duck skin and slivers of meat; 'fold and roll up the pancake.
9. The Chinese use chopsticks to eat the pancakes, but fingers and a fork are just as effective. Finger-bowls are useful.
2. Remove any bits of roots and blemished leaves from the onions trimming them to a length of 3 - 4 in. Wash them thoroughly. Use a sharp knife to make two cuts, 1/2 - 3/4 in, long, at the bulb end of each spring onion, then make two similar cuts at right angles to the first cuts. Put the onions in a large bowl of iced water and leave in the refrigerator until required. The cut end will fan out to resemble a brush.
3. To make the pancakes, sift the flour into a bowl and, mixing all the time, add about 1 pint of boiling water, to make a soft dough that leaves the sides of the bowl clean. The amount of water needed depends on the type of flour. Knead the dough for 10 minutes on a lightly floured surface, until it becomes rubbery. Cover with a cloth and leave for 20 minutes. Roll the dough out, 1/4 in. thick, and cut it into rounds with a plain 2 in. scone cutter. Brush the top of half the rounds with sesame seed oil and place an unbrushed round on top. Roll out each pair of pancakes (about 14) as thinly as possible, to a diameter of about 6 in.
4. Heat an ungreased griddle or heavy frying pan for 30 seconds, then lower the heat. Put in the first pancake, turning it when bubbles appear on the surface and the underside is flecked with brown and looks floury. Cook all the pancakes in this way (they may puff up into balloons), and allow them to cool. Wrap the cooked pancakes in several foil parcels and store them in the refrigerator until needed.
5. Mix the table sauce ingredients together in a small pan, add 1 tablespoon of cold water and bring the sauce to the boil; stir over low heat for 2-3 minutes. Pourthe sauce into a serving bowl.
6. Mix the ingredients for the basting sauce with 1/4 pint of cold water, and brush the sauce all over the duck. Place the duck, breast upwards, on an open grid or wire rack in a roasting pan. Pour in enough boiling water to reach 1/4in. up the sides of the pan. Roast the duck in the lower part of a pre-heated oven at 400°F
(mark 6) for 1 1/2 hours. Brush with the basting sauce every 15 or 20 minutes. After 45 minutes turn up the heat to 450°F (mark 8). Put the parcels of prepared pancakes into the oven to re-heat.
7. To assemble the final dish, cut off the duck skin with scissors or a sharp knife, in 1-2 in. squares; place on a serving dish and keep warm. Carve the meat into long thin slivers and arrange on another dish to keep warm. Pile the pancakes on a hot dish and cover with a napkin or folded cloth to keep them warm. Put the onion brushes in a bowl or dish and arrange all these dishes, with the table sauce, on the table.
8. To eat the dish, carefully pull the two halves of a pancake apart, starting where the join can be seen quite clearly. Dip an onion brush in the sauce and brush it liberally on to the soft moist side of the open pancake. Top with pieces of duck skin and slivers of meat; 'fold and roll up the pancake.
9. The Chinese use chopsticks to eat the pancakes, but fingers and a fork are just as effective. Finger-bowls are useful.
serving amount
serves 4-6
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